Olive Morada Recipes

http://driftomaniacs.com/sharre/karkade-chay-poleznie-svoystva-pri-saharnom.html There are so many ways to incorporate balsamic vinegars, olive oils and specialty oils in every day recipes. At Olive Morada we are sharing a few that are tried and true. Our family has also been experimenting, (deliciously,) and will be adding to our recipes list as we create new marinades and discover new recipes to share. Once you have tried blending our extra virgin olives, infused and fused oils and white or dark vinegars, you’ll have some of your own unique recipes. Please feel free to share them with us.

http://www.willemgeert.be/demo/sinhronizatsiya-ut-11-i-bp-30-instruktsiya.html Stop into the store with your recipe or if you’re from far way contact us with your recipe.

Chipotle Honey Ginger Ribeye

This recipe features two of our signature products; Olive Morada Honey Ginger White Balsamic and All Natural Chipotle Olive Oil.

go site 1/2 Cup Honey–Ginger White Balsamic
1/2 Cup Chipotle Olive Oil
1 tablespoon sea salt 2 cloves Garlic, Minced fresh ground pepper to taste
4 - 8 to 10 oz. rib-eye steaks

Combine the salt, vinegar, garlic, and pepper. Slowly whisk in the the chipotle olive oil.

Place the steaks in a Zip-lock bag or in a single layer in a non-reactive pan or container. Pour the marinade over and massage it in to the steaks. Cover and allow to marinate refrigerated, for a minimum of 2 hours, or up to 6 hours. Prepare a medium charcoal or gas grill, and cook to desired temperature; medium, medium rare, etc. Allow to rest for 10 minutes before serving. So simple. Do good!
Serves 4

Cinnamon Rolls

This recipe features one of our signature products; Olive Morada Certified Organic Butter Olive Oil.

5 Cups all-purpose flour
1/3 Cup granulated sugar
1 Tablespoon salt
2 Packages rapid rise yeast
2 Cups warm water
1/4 Cup Certified Organic Butter Olive Oil
2 Large eggs
2 Tablespoons Certified Organic Butter Olive Oil
1/2 Cup chopped walnuts (optional)
1/2 Cup raisins (optional)
1/4 Cup brown sugar
1 Tablespoon ground cinnamon
1/3 Cup Certified Organic Butter Olive Oil
1/2 Cup brown sugar

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix the water, sugar, butter olive oil, salt, and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread butter olive oil all over dough. Mix sugar and cinnamon and sprinkle over "buttered" dough. Sprinkle with walnuts and or raisins, if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Preheat the oven to 350. Coat the bottom of baking pan with 1/3 cup butter olive oil and sprinkle with 1/2 brown sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes.

Bake for about 30 minutes or until nicely browned. Then fend off kitchen intruders and enjoy with coffee!

Roasted Hassleback Potatoes with Garlic-Infused Olive Oil

This recipe features one of our signature products; Olive Morada Garlic Infused Olive Oil - or one of our alternate suggestions.

8 Medium red new potatoes
1/2 cup Garlic Infused Olive Oil ( You could also substitute with any non-infused EVOO, Red Cayenne Chili Olive Oil, or Mushroom Sage Olive Oil)
2 Teaspoons kosher salt
Fresh ground pepper to taste
1 Cup grated cheddar or any other melting cheese of your choice, (optional)
1 Tablespoon fresh chopped chives for garnish


Preheat the oven to 400 F.
Set each potato in to a large spoon and make thin slices along the length of the potato, using the spoon as a guide so as not to cut all the way through the potato.

Pour the olive oil in to a large bowl or container. Toss the potatoes liberally in the olive oil, making sure to get it in between the slices. Arrange the potatoes on a foil lined aking sheet, cut side up. Sprinkle with salt and pepper to taste, making sure to season in between the slices.

Bake for 30 minutes until the edges begin to turn golden brown. If desired, remove the potatoes, sprinkle with cheese, and bake for another 15-20 minutes until fully tender and golden brown. Adjust seasoning to taste, sprinkle with fresh chives for garnish, and serve with sour cream.

Serves 4

Shrimp Cakes Pan-Fried in Peruvian Organic Picual Olive Oil with Cilantro-Caper Aoili

This features three of our signature products; Olive Morada Honey Ginger White Balsamic, Organic Picual Extra Virgin Olive Oil, and Mild New Koroneiki Olive Oil.

Spot Prawn Cakes

1 Lb. raw, wild shrimp or Spot Prawns, peeled and de-veined, finely chopped
1 Small red bell pepper, finely minced
3 Medium green onions, finely minced
1/3 Cup finely minced cilantro leaves
2 Medium garlic cloves, finely minced
1 Large egg, beaten
1 Cup + 1/2 cup panko bread crumbs
2 Teaspoons sea salt
Ultra Premium, High Oleic Extra Virgin Olive Oil, (E.V.O.O.,) such as our signature Organic Picual E.V.O.O. for frying

Directions

Heat 1" of the Picual Extra Virgin Olive Oil in a heavy, wide frying pan over medium-high heat to 350 degrees on a deep fry thermometer.
In a medium bowl, mix together all of the ingredients, reserving 1 cup of panko bread crumbs for breading the shrimp cakes. Place the panko crumbs in wide dish. Portion the cakes evenly in to four patties and coat thoroughly with the reserved panko bread crumbs. Fry the shrimp cakes for 3 minutes per side, until the bread crumbs are golden brown and the shrimp cakes are cooked through. Cilantro-Caper Aioli 1/2 Cup our signature Mild New Koroneiki Olive Oil (or pressed safflower oil 1 Cup organic garlic olive oil 1/2 Cup chopped cilantro leaves 2 Tablespoons capers in brine, drained thoroughly 1 Tablespoon fresh squeezed lemon juice 1 Teaspoon sea salt 2 Large egg yolks 1 Tablespoon water Directions Place the egg yolks, water, salt, capers, and lemon juice in the bowl of a blender of food processor. Pulse to finely chop the cilantro and capers.

Mix the picual olive oil with the koroneiki olive oil (or safflower oil). With the motor running, drizzle the oil mixture in slowly, being careful not to pour too quickly.

Simple, Special Baby Greens Salad

4 cups baby greens, for serving 2 tablespoons extra virgin olive oil 1 tablespoon of Olive Morada Honey Ginger White Balsamic

Directions Whisk together the olive oil and balsamic. Toss the baby greens with the vinaigrette and serve the shrimp cakes over the baby greens with a dollop of the aioli.

Serves 4

Truffled Cauliflower Gratin

This recipe features our All Natural White Truffle Pure Olive Oil. It is hearty and delicious with a gourmet twist. Guest and family friendly!

1 Large head cauliflower, cut in to florets
3 Tablespoons unsalted butter
2 Teaspoons All Natural White Truffle Pure Olive Oil
3 Tablespoons all purpose flour
1 Cup hot milk
1 Cup hot half & half
1/2 Teaspoon freshly ground black pepper
1 Cup freshly grated Gruyere, divided
1/2 Cup freshly grated Parmesan
1/4 Cup fresh bread crumbs
Kosher salt and fresh ground pepper to taste

Directions


Preheat the oven to 375 degrees F.
Sprinkle the florets with salt and steam for 8 minutes until slightly tender but still firm. In a heavy sauce pan over medium heat melt the 2 tablespoons of butter.
Gradually whisk the flour in to the melted butter until no dry spots remain. Pour the hot milk and hot half and half in in to the butter-flour mixture, whisking constantly until it comes to a boil. Continue whisking constantly for 1 minute until thickened and then remove from heat. Add 1 teaspoon of salt, fresh ground pepper to taste, 1 teaspoon of white truffle oil and 1/2 cup of the Gruyere, and 1/2 cup of Parmesan cheese.

Butter a 2-3 quart shallow baking dish or casserole. Place the drained cauliflower in the baking dish and pour the sauce evenly over the cauliflower. Combine the remaining tablespoon of butter with the remaining teaspoon of white truffle oil.

Toss the butter and truffle oil with the bread crumbs and remaining 1/2 cup of Gruyere and sprinkle on top of the casserole. Sprinkle with more salt and pepper to taste.

Bake for 25 to 30 minutes until golden the bread crumbs are golden brown and the casserole is bubbling.

Serves 6
 

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